Easy Classic Philly Cheesesteak (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds top sirloin steak or ribeye, trimmed and sliced very thin
→ Oils and Fats
02 -
2 tablespoons vegetable oil, divided
03 -
4 tablespoons butter, softened
04 -
4 tablespoons mayonnaise
→ Dairy
05 -
8 slices mild provolone cheese
→ Bread
06 -
4 hoagie rolls, sliced through
→ Vegetables
07 -
4 oz sliced mushrooms
08 -
1 large yellow onion, chopped
09 -
1 green bell pepper
10 -
1 red bell pepper
→ Seasonings
11 -
1/2 teaspoon minced garlic
12 -
2 teaspoons coarse Kosher salt, or to taste
13 -
1/2 teaspoon black pepper, or to taste
# Instructions:
01 -
Place the steak in the freezer for 30 minutes to firm up. Slice into thin strips, trim excess fat, season with salt and pepper, and set aside.
02 -
Slice the rolls lengthwise about 3/4 of the way through with a serrated knife. Mix softened butter with minced garlic, spread on the cut sides, and toast on a skillet over medium heat until golden brown. Set aside.
03 -
Heat 1 tablespoon of oil in a skillet over medium heat. Saute onions for 8-10 minutes until slightly caramelized. Transfer to a bowl and set aside.
04 -
Increase the heat to medium-high and add the remaining 1 tablespoon of oil to the skillet. Lay the sliced steak evenly and cook without moving for 2-3 minutes to sear, then flip and cook the other side. Add the caramelized onions back, stirring to combine.
05 -
Divide the meat and onion mixture into 4 portions in the skillet. Top each with 2 slices of provolone cheese and turn off the heat.
06 -
Spread a thin layer of mayonnaise on the cut sides of the toasted hoagie rolls. Place each roll over a portion of cheese-covered steak and flip using a spatula to assemble. Serve immediately.
# Notes:
01 -
Consider adding sliced bell peppers and mushrooms when sauteing the onions for enhanced texture and flavor.